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Honey-Roasted Chicken

Name: Honey-Roasted Chicken
Prep time: 5 min
Total time: 35 min
Yield: 2
Ingredients: 2 chicken breasts, boneless and skinless; Salt and pepper, to taste; 1 teaspoon curry powder (optional); 3 tablespoons honey; 1/2 cup water; 1 tablespoon vegetable oil; 2 garlic cloves, chopped; 1 cup rice; Salt, to taste; 1 can sweet peas; 1/2 cup frozen corn; 1/2 cup chopped carrots; 1 1/2 cup boiling water

Prep 5 min
Total 35 min
Ingredients 13
Servings 2

Boneless chicken breasts loan themselves very well to any fast chicken recipe prepared midweek. You just have to be sure that the chicken is flavorful and this, for me, can only be achieved by marinating it, even if for just a few minutes. Obviously, the longer you let the chicken marinate, the better. Yogurt marinades are spectacular because, in addition to leaving the meat flavorful and tender, they also make the chicken cook up faster. Honey, although you may not believe it, also has a surprising effect on chicken leaving it tender and very rico without being too sweet. You can add cayenne pepper to give it a spicy toquecito. In this case, I’ve added curry powder that will enhance the dish with its different spices. I chose this chicken meal because the breasts need about 20 minutes to cook in the oven-or less if they’re thin-so the dish is a perfect “fast” food to prepare during the week. Serve with a side of vegetable rice or steamed vegies. You can also serve alongside couscous or quinoa.

Ingredients

For the chicken:

2 chicken breasts, boneless and skinless
Salt and pepper, to taste
1 teaspoon curry powder (optional)
3 tablespoons honey
1/2 cup water

For the rice:

1 tablespoon vegetable oil
2 garlic cloves, chopped
1 cup rice
Salt, to taste
1 can sweet peas
1/2 cup frozen corn
1/2 cup chopped carrots
1 1/2 cup boiling water

Directions

1

Preheat the oven to 350°F.
2

Put the chicken breasts in a glass, ovenware dish and season with the salt and pepper, curry powder (optional) and honey. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour or for 15 minutes if you’re pressed for time.
3

Remove the chicken from the refrigerator, add the 1/2 cup of water to the dish and bake for 25 minutes or until the chicken is tender, golden-brown and the sauce caramelized. Don’t let the chicken dry out.
4

To prepare the rice, heat the oil in a small pot. Add the chopped garlic. Before the garlic browns, add the rice stirring well. Next add salt, all vegetables and the 1 1/2 cups of boiling water. Cover, reduce heat to minimum and cook until the rice is ready, about 25 minutes.
5

Serve chicken with the rice and vegetables. Enjoy!

To roast the chicken you can use 1/2 cup of orange or pineapple juice in place of water.
Serve chicken with steamed vegetables.
Accompany with a green salad.

No nutrition information available for this recipe

Boneless chicken breasts loan themselves very well to any fast chicken recipe prepared midweek. You just have to be sure that the chicken is flavorful and this, for me, can only be achieved by marinating it, even if for just a few minutes. Obviously, the longer you let the chicken marinate, the better. Yogurt marinades are spectacular because, in addition to leaving the meat flavorful and tender, they also make the chicken cook up faster. Honey, although you may not believe it, also has a surprising effect on chicken leaving it tender and very rico without being too sweet. You can add cayenne pepper to give it a spicy toquecito. In this case, I’ve added curry powder that will enhance the dish with its different spices. I chose this chicken meal because the breasts need about 20 minutes to cook in the oven-or less if they’re thin-so the dish is a perfect “fast” food to prepare during the week. Serve with a side of vegetable rice or steamed vegies. You can also serve alongside couscous or quinoa.